Grapes used:Tuscan I.G.T. red wine from sangiovese, canaiolo, petit verdot, cabernet franc vines, entirely of farm origin.
Distillation method:discontinuous method in traditional bain-marie alembic stills. The distillation cycle is carried out by double process, in the first phase the alcohol contained in the raw material is extracted, while in the second phase, called the review, the distillate is carefully scrupulously separated from the less noble parts (head and tail).
Aging time:the obtained distillate is diluted at 60% vol. It is aged in wooden used oak barrels, where it remains for two years. After this period, the Brandy is further diluted and brought to the final alcohol content (41%) and filtered twice before being bottled. The aging of the Brandy is perfected in the glass for a further year before becoming 'SpiritoSanta' and being launched for commercialization.